K-Dub's Sausage and Egg Casserole Recipe - Allrecipes.com
K-Dub's Sausage and Egg Casserole  Recipe
  • READY IN 9 hr

K-Dub's Sausage and Egg Casserole

Recipe by  

"A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    9 hrs


  1. Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
  2. Beat eggs, milk, salt and ground mustard in a large bowl.
  3. Stir Cheddar cheese and sausage into the egg mixture.
  4. Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
  5. Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
  6. Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.
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Reviews More Reviews

Apr 02, 2012

I cut this recipe in half. How I did it was bake it in a 8x8 square pan and just use half the crescent roll dough on the bottom and the other half on the top. I made my own turkey sausage using ground turkey and spices and the milk I used was a mixture of 1% milk and fat free evaporated milk, which made it creamier. I did add some fresh ground pepper to the eggs. This turned out like a mix between a strata and a stuffed breakfast pizza. My family liked this but my husband thought it needed a little more inside the crescent rolls. Next time, I'll throw in some sauteed vegetables and maybe some spices. Good base recipe to make your own.

May 03, 2012

YUMMY! I used 1 roll of crescents in an 8x8 pan, but kept everything else the same b/c I wanted a nice, thick casserole...worked perfectly! Great flavor and couldn't have been simplier...will be making this again! Thanks for sharing. :)


16 Ratings

Apr 10, 2012

I made this for Easter breakfast. It was very good. I love make ahead breakfast recipes. I did add some green and red bell pepper, onion and mushrooms. Thanks!

May 22, 2012

This is a great breakfast casserole! My daughter and my co-workers really enjoyed it and wanted the recipe. I used half mild and half maple flavored Jimmy Dean sausage, half mild & half Sharp cheddar cheese, lemon pepper seasoning & a zesty season blend. The crust cooked fast and the middle of the casserole was slow to cook. I reduced the temperature to 300 and put the casserole on the lower rack to cook an additional 10 minutes. I still love this dish and plan to do it again but substitute condensed milk with 1 cup of milk instead of the 2 cups of milk.

May 15, 2012

Super easy and super tasty!! I made this the day before, let it sit in the fridge overnight and popped it in the oven the next morning. Great for my kids before school! Mine did take almost an hour to cook...

Jan 13, 2013

Great and easy recipe. The only thing I did differently is only used one package of crescent rolls. That seems to be enough. Everyone loved this recipe. I end up making it at least once a week!

Dec 16, 2014

This was so awesome! I cut the recipe in half for my square pan. It was perfect! Change nothing! I have to say though that I only refrigerated this for about 4 hours, and I used up some Monterey jack cheese instead of cheddar. I baked in my convection oven at 350 and it took exactly 30 minutes. Rock on. K-Dub, you're a genius.

Dec 02, 2012

Very yummy! I had to cook it at least 10 min longer than the recipe says because it was still too runny...but no worries. Will surely make it again!


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  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 1402 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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